If starting from tomatoes, make 2 litres (8 cups / 64 oz) of tomato purée. See recipe notes for directions. Set aside.
Wash and peel the onion, finely chop ,add to pot.
Wash the celery, finely chop, add to pot.
Wash and peel the carrot, wash again, finely chop, add to pot.
Peel and mince the garlic, add to pot.
If starting from tomatoes, add about 1 cup (250 ml / 8 oz) to the pot. Bring to a boil, reduce heat, cover and simmer until vegetables are tender -- about 15 minutes.
If starting from passata: Add 1/2 of the passata (1 bottle / 700 ml) to the veg in the pot. Bring to a low boil, cover and simmer for 15 to 20 minutes, stirring occasionally, until carrot is no longer very crunchy.
If starting from tomatoes, raise the heat a bit, and add the rest of the purée a cup at a time.
If starting from passata, raise the heat a bit and add the rest of the passata.
Stir in the rest of the ingredients.
Increase heat to high, bring to a rolling boil, and let boil uncovered, stirring frequently to prevent scorching.
If starting from tomatoes, let boil uncovered until volume is reduced by one-third. This should take about 15 to 30 minutes.
If starting from passata, let simmer for about 5 minutes.
Ladle hot sauce into heated jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars 35 minutes for half-litres (pints.) Increase time as needed for your altitude.